Technique

  A barbecue without beer...well, it’s no kind of barbecue for us. The combination of beer and BBQ is time-tested and undeniably perfect. In fact, there are ways to pair your beer with BBQ outside of just washing down that brisket with an IPA (although, admittedly, we’d always recommend that...

  Oxtail is -- you guessed it -- the tail of a cow! Once upon a time, it did exclusively mean the tail of a male, but not so much these days. It’s a gelatin-rich meat, which means it requires a slow-and-low preparation to really achieve that perfectly tender texture....

  Typically, when we do recipes or technique articles, we point towards hearty, robust proteins. Legs of lamb, pork butt, ribeyes -- that sort of thing. But one of our favorite things about grilling is the versatility that comes with the cooking method. The truth is, you can grill just...

  Once in a while, we stumble upon a recipe or technique that’s both extremely easy and extremely delicious. Smoked leg of lamb fits this bill exactly. While the shoulder of the lamb is generally a more popular cut, it tends to work best for a pulled style, similar to...

  As we all know, there’s no shortage of configurations and methodologies for setting up your grill or smoker. Ask ten different Pitmasters how to best set up for smoking, and it’s possible you’ll get ten different answers. If we keep in mind what exactly we are trying to achieve...